Mediterranean Style Greens

Mediterranean Style Greens

Chef Jonathan Bohn, Decoy Bar and Grill

Serves two

3 heads assorted seasonal greens, rinsed, ribbed, and chiffonade

4 cloves garlic, sliced thin lengthwise

2 C extra virgin olive oil, grapeseed oil, or olive oil blend

1 T crushed chili flakes

1 lemon, cut into wedges

Salt and pepper, to taste

Start by heating up 1 C of the oil in a large sauce pan on high heat. Add the greens slowly, being careful to avoid grease splatters. Add salt and pepper, and stir the greens until they are evenly covered with oil. Cover and reduce heat to medium high. Let cook for five minutes, then stir and recover. Repeat this process until the stems of the greens are tender when squeezed between the fingers. Remove from heat and place greens in a serving bowl, piled high. Place the pan back on the heat and add the rest of the oil. When the oil has started to heat up, add the garlic and chili flake. Use a spatula or tongs to keep the garlic and flakes frying gently in a pool of oil. It also helps to tilt the pan to collect the oil in one spot. Let the garlic fry gently until it is translucent, and the flakes have infused a rust colored hue to the oil. Cut the heat and pour the mixture over the greens. Serve with lemon wedges and enjoy!

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